Cheese and Wine... Time to Dine

Nothing is better than enjoying some good wine with some greats friends... until you bring some fabulous cheese into the mix. My freinds and I thought this was the best time to live our best lives and be the 43 year old versions of ourselves by hosting this couth tasting with fancy bread, cheese, pita, prailine pecans, wine, candles, and Latin jazz music. Our night consisted of three awesome wines, and one Sake for fun, three different cheeses, with Salami so we could classify this gathering as an actual dinner. For cheeses, we had and wonderfully creamy brie that had a great earthy taste with woody and grassy tones. Then we also had a great Wisconson made, Minnesota caved gouda that was tangy and pungent. And for our last cheese we had a smokey and earthy smoked cheddar. 

Our first wine of the night, we had nice full Bordeaux. The wine itself, was complex and had notes of cherry and a few other berries, as well as hint of gaminess and woodiness that I could not decide between. It had a nice long finish, but also had subtle acidic taste with medium tannins that mad dramatic changes to the cheeses. When I tasted this with the gouda, the wine became a little more acidic and the taste of the cheese changed comepletely, making the cheese more bold, while giving off a smoky taste. When paired with the smoked cheddar, the cheese someway, somehow, became chessier and more creamier. The cheddar helped balance the wine and took away some of the bitterness and made the body of the wine even more full. The brie in my opinion changed the most. The brie alone was creamy and pungent, but when eaten with the wine, it tasted exatly like butter, with a mild cheese taste. The wine turned into grape juice that had 1.4% alcohol. 

Up next we had a Spanish Albarino from Rias Baixas, Spain. This wine was pretty interesting because it wasn't sweet, but it was not dry, lacking tannin and acidity. It gave notes that were primarily apple that had a bright start and a short finish. When tasted with the gouda, the cheese and the wine both became more acidic which canceled out the taste of both wine and cheese for me. The smokieness of the cheddar was brouoght out by the wine and started to overpower it. When tasted with the brie, the wine became less fruity and more floral, giving off notes of rose and a nice clean perfume. 

An Argentinian Malbec was up next. This beatiful garnet red wine that gave aromas of blackberry, jam, plum, and oak. It had a medium body that was low in acid but pretty high in alcohol. This was definitely my favorite wine of the night becasue it was the most complex, the most flavourful, and the just honestlt the one I was able to point out most of the notes from it. When tried with the brie, the tannis were more brought out. The smoked cheddar changed completely and became more of just a plain cheddar cheese. The smoke of the cheese was completely eliminated. The cheese had a mild acidic start but mellowed into a creamy, bright, cheddar. The gouda became so much more pungent because of the wine. The wine made the cheese have a slight fungal taste in the back of my throat and somehow made the wine become more alcoholic and abresive taste. 

After all of the wine tasting, we decided to have fun and not due "class" related things and enjoy a great glass of Nuwang Lychee. At the end of the night, we had an awesome time, great converstation, lots of laughs, and a little buzz.